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    May 11, 2013 |Story| Los Angeles Times

  1. Bulgur: An ancient convenience food

    When I lived in the Middle East, I learned that tender tabbouleh salad and crunchy fried <em>kibbeh</em>, the celebrated Levantine croquette, share a key ingredient: bulgur. Since ancient times, bulgur has been a staple in the Fertile Crescent, where it is popular today as pilaf and is used in a variety of other dishes, including stuffed vegetables, lentil entrees, meat stews and stuffings for poultry. In fact, the word "bulgur" comes from Turkish, and southeastern Turkey may be the area where wheat was first cultivated.
    When I lived in the Middle East, I learned that tender tabbouleh salad and crunchy fried kibbeh, the celebrated Levantine croquette, share a key ingredient: bulgur. Since ancient times, bulgur has been a staple in the Fertile Crescent, where it is popular...

    Tags: Turkey, Lifestyle and Leisure, Foods and Beverages

    2. May 11, 2013 |Story| Los Angeles Times

  2. Pudding, pilaf and more: Recipes from the L.A. Times Test Kitchen

    Did someone say bulgur? The wheat product is a staple of the Fertile Crescent and popular in pilafs, tabbouleh, kibbeh and a variety of other dishes, as writer Faye Levy explores: "When I lived in the Middle East, I learned that tender tabbouleh salad...

    Tags: Recipes, Turkey, Lifestyle and Leisure, Foods and Beverages

    3. May 4, 2013 |Story| Los Angeles Times

  3. At a salon on Melrose, flowing wine and food for thought

    Six men and two women sit down to a simple dinner around a rectangular table in a glassed-in upstairs room at Osteria la Buca. It's 7:30 on a Tuesday night in spring, and the sun is just barely sinking into the city haze, leaving Melrose Avenue awash in dirty pink and gold light. The guests &mdash; all strangers &mdash; have arrived to take part in a new dinner series called the Salon at Osteria la Buca. They have been picked by the restaurant to participate based upon recommendations from previous guests and RSVP letters they composed outlining their professional accomplishments and personal philosophies.
    Los Angeles Times
    Six men and two women sit down to a simple dinner around a rectangular table in a glassed-in upstairs room at Osteria la Buca. It's 7:30 on a Tuesday night in spring, and the sun is just barely sinking into the city haze, leaving Melrose Avenue awash in...

    Tags: Happily Divorced (tv program), Restaurant and Catering Industry, Kevin James, Music Industry, Apple iPhone

    4. May 4, 2013 |Story| Los Angeles Times

  4. Restaurant recipes: Salad and frittata from Gayle's in Capitola

    <strong>Dear SOS:</strong> I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. <a href="http://www.gaylesbakery.com/">Gayle's Bakery &amp; Rosticceria</a> is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?
    Los Angeles Times
    Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad...

    Tags: Tomatoes, Salt, Cheddar Cheese, Kale, Lifestyle and Leisure

    5. May 8, 2013 |Story| LAT - HOLD Archive

  5. Mother's Day 2013 dining guide: Mimosas, French toast, crab crepes, more

    Mother's Day is Sunday, and if you're wondering where to celebrate with Mom, here are 24 restaurants offering options such as free Champagne with brunch, blueberry French toast, squash blossom enchiladas and, of course, the bottomless mimosa.
    Mother's Day is Sunday, and if you're wondering where to celebrate with Mom, here are 24 restaurants offering options such as free Champagne with brunch, blueberry French toast, squash blossom enchiladas and, of course, the bottomless mimosa. Border...

    Tags: Dining and Drinking, Waffles, Restaurants, Omelets, Shrimp

    6. Apr 30, 2013 |Story| Los Angeles Times

  6. Recipe: Oven-Steamed Salmon

    <strong>Note:</strong> Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a "rambunctious" taste, Parsons wrote, is ideal for this recipe. Yet any salmon filet will do; served with the cucumber salad, this dish is a natural for stress-free entertaining.
    Los Angeles Times Staff Writer
    Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a...

    Tags: Cucumbers, Salt, Recipes, Cilantro, Lifestyle and Leisure

    7. Apr 27, 2013 |Story| Los Angeles Times

  7. Critic's Choice: Southern cooking with L.A. style

    The cooking of the South has never quite caught on in Southern California. But lately we've lucked into a few newish places with a distinctly Southern bent mixing it up with the usual California/Mediterranean fare. Biscuits lead the way, but you can...

    Tags: Potatoes, Biscuits, Black-Eyed Peas, Shrimp, Game

    8. Apr 13, 2013 |Story| Los Angeles Times

  8. Coachella 2013: Eve takes to the desert for her comeback

    A lot has changed in the 11 years since Eve issued her last record.
    A lot has changed in the 11 years since Eve issued her last record. The world of female rap became a veritable ghost town as nimble voices like the self-proclaimed “pit bull in a skirt," Foxy Brown, Da Brat, Rah Digga, Missy Elliott, Lauryn Hill,...

    Tags: Foxy Brown, Lifestyle and Leisure, Foods and Beverages, Nicki Minaj

    9. Apr 6, 2013 |Story| LAT - HOLD Archive

  9. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Pies and Tarts, Butterfly Ballots, Dining and Drinking, Restaurants, Salami

    10. Apr 12, 2013 |Story| Los Angeles Times

  10. New Thai vendor Sticky Rice open at Grand Central Market

    Sticky Rice, a new Thai food stall, is now open at the Grand Central Market downtown. The addition of the new vendor is part of the <a href="http://articles.latimes.com/2012/dec/26/local/la-me-grand-central-market-20121227">historical food court's ongoing makeover</a>.
    Sticky Rice, a new Thai food stall, is now open at the Grand Central Market downtown. The addition of the new vendor is part of the historical food court's ongoing makeover. Sticky Rice started as a stand at the Altadena Farmer's Market featuring food...

    Tags: Papayas, Lifestyle and Leisure, Foods and Beverages

    11. Apr 9, 2013 |Story| Los Angeles Times

  11. 'Vegetable Literacy' by Deborah Madison

    For many of us, our experience with vegetables centers on buying them at the grocery store or farmers market. And as fresh-from-the-field as those might be, they are already removed from branches, vines or roots and often trimmed of leaves, stems or flowers &ndash; in a way, disembodied. You might never know that the leaves of sweet potatoes are heart-shaped, or that carrots are umbellifers with glorious flowers.
    For many of us, our experience with vegetables centers on buying them at the grocery store or farmers market. And as fresh-from-the-field as those might be, they are already removed from branches, vines or roots and often trimmed of leaves, stems or...

    Tags: Cheese Corn, Recipes, Diets and Dieting, Sour Cream, Lifestyle and Leisure

    12. Apr 17, 2013 |Story| Los Angeles Times

  12. Free foie gras with $55 glass of wine skirts duck liver ban

    The sale and purchase of foie gras has been illegal in California since July 1, but a couple of Orange County chefs say they have found a legal way to continue serving the French delicacy.
    The sale and purchase of foie gras has been illegal in California since July 1, but a couple of Orange County chefs say they have found a legal way to continue serving the French delicacy. Noah Blom of Arc in Costa Mesa and Amar Santana of Broadway by...

    Tags: Crime, Law and Justice, Tomatoes, Foie Gras, Justice System, People for the Ethical Treatment of Animals

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